15 oz chickpeas, 1 can, drained and rinsed
¼ cup Veggie Box red onion, diced
3 tablespoons mayonnaise
½ teaspoon dijon mustard
1 finely diced garlic scape
salt, to taste
pepper, to taste
1 tablespoon Veggie Box fresh dill, chopped
Veggie Box kale or salad, to serve
bread, sliced, to serve

15 oz chickpeas, 1 can, drained and rinsed 3 tablespoons mayonnaise 1 finely diced garlic scape 1 tablespoon Veggie Box fresh dill, chopped

In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached. Add the red onion, mayo, Dijon mustard, garlic scapes, salt, pepper, and dill, and stir until well combined. Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with kale or lettuce.